Healthy doesn’t have to be boring or tasteless! We gathered a bundle of Jazzy Blooms accessories and headed back into the kitchen to whip up one chocolate and one vanilla version of oh-so-good-for-you granola.

While most tend to lean toward one of these popular flavors more than the other, in this case, it’s okay to favor both. Add a splash of milk in the morning, pile it into a parfait or store a batch in a cute container for a handy afternoon snack.

Directions
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
2. In a large bowl, mix together oats, flax, almonds, and cinnamon. Set aside.
3. In a small saucepan over medium-low heat, melt the mashed banana, Nutella, maple syrup, vanilla extract and salt. Allow the mixture to bubble for about 1 minute. Remove from heat and pour over the dry ingredients. Stir it all together until all of the oats are moistened.
4. Spread the oats onto the baking sheet in a thin, even layer. Bake for 15 minutes, remove from the oven and stir. Bake for another 15 -20 minutes until lightly browned. Top the granola with banana chips and chocolate chips. Gently stir. The chocolate will melt, creating larger chunks of granola.
5. Allow the granola to cool completely; it will harden and crunch up as it is exposed to air. Store in an airtight container for up to 3 weeks.

Directions
1. Preheat the oven to 300 degrees.
2. Mix all of the ingredients in a big bowl until combined.
3. Spread the mixture evenly onto a parchment paper-lined baking sheet and bake for about 2 hours, checking every half hour or so, until crunchy.
4. Remove from oven, let cool, and break into small pieces.